Chestnut Flour Week – Day 2!
Check out my Day 1 Recipe for Maple Pumpkin Blondies here. And be sure to check out my chestnut flour partner for the week, Brittany with Real Sustenance, and her Day 1 Recipe for Mini Gingerbread Breakfast Cakes here.
Looking for the perfect accompaniment to that roasted turkey, gravy and cranberry sauce this Thanksgiving? Well look no further than these unique, mouth-watering 5-spice Pumpkin Dinner Rolls!
I am head-over-heels for these soft and chewy rolls! The chestnut flour (got mine from RC Farms. You can also find it at Nuts.com) gives them a chewy, almost whole-wheat-like texture and flavor, which pairs really well with the unique 5-spice addition. It’s like a traditional fall flavor turned up a notch! However, I will admit that 5-spice can be an acquired taste, so if it’s not your cup-of-tea, omit and use pumpkin pie spice instead.
I love to serve mine with a bowl of honey butter (simply whip softened grass-fed butter with a good quality, organic honey, to your taste) for lots of slathering. Oh. My. So. Good! Your Thanksgiving guests won’t know what hit ’em – and they certainly will never, ever guess these rolls are gluten and grain-free!
And be sure to check out the insanely good Paleo Caramel Apple Donuts from my partner in crime this week, Brittany over at Real Sustenance!! She’s cooking up some ridiculously good food with chestnut flour this week too!
Oh, and we’re both giving away 5-lb bags of chestnut flour to each of our readers, so be sure to enter below via Rafflecopter, and on Real Sustenance (she’ll post hers Friday)!!
- 1 C chestnut flour
- 1 C almond flour
- 1/2 C arrowroot starch
- 1/2 tsp sea salt
- 1 tsp baking soda
- 3/4 tsp Chinese 5-spice (or pumpkin pie spice)
- 2 large eggs
- 1/2 C pumpkin puree
- 2 TBSP coconut oil, melted
- 1 tsp apple cider vinegar
- 2 tsp raw, organic honey or pure grade B maple syrup
- Olive oil
- Poppy seeds
- Sesame seeds
- Coarse sea salt
- 1) Preheat oven to 350-degrees. Line a baking sheet with parchment paper. Set aside.
- 2) In a large bowl, combine dry ingredients.
- 3) Add wet ingredients to the dry. Mix well with a hand mixer (or in a stand mixer) until fully combined. Let dough rest for 5 minutes to thicken.
- 4) Scoop 2 1/2"-3" dough balls onto the parchment lined baking sheet. Drizzle tops with olive oil. Sprinkle toppings of choice onto rolls.
- 5) Bake 20 minutes or until tops are golden and centers spring back when pressed. Cool completely on wire racks. Store in an airtight container for up to 2 days, or in the freezer up to 3 months.
- I haven't tested this one without eggs yet, so I can't say whether it will work perfectly. I would try 2 TBSP flax meal mixed with 1/3 C hot water. Let it sit for 5 minutes to "gel" then use in place of the eggs. I'm guessing they will be more crumbly, but if you let them cool completely before serving they will hold together a little better. Let me know if you try it and how it works!